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Salmon Croquettes with Rémoulade




Source of Recipe


Cooking Light


List of Ingredients




f you wish to omit the carrots, dollop all the rémoulade on the croquettes.
Yield

4 servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)
Ingredients

* Rémoulade:
* 1/3 cup plain fat-free yogurt
* 1 1/2 tablespoons low-fat mayonnaise
* 2 teaspoons chopped fresh parsley
* 2 teaspoons chopped green onions
* 2 teaspoons whole-grain Dijon mustard
* 1 teaspoon capers
* 1/4 teaspoon dried tarragon
* 1/8 teaspoon freshly ground black pepper
* Dash of hot pepper sauce
*

Salmon croquettes:
* 1/3 cup plain fat-free yogurt
* 1 tablespoon whole-grain Dijon mustard
* 2 large egg whites
* Cooking spray
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1 cup crushed saltine crackers (about 15 crackers), divided
* 1/4 teaspoon dried tarragon
* 1/8 teaspoon freshly ground black pepper
* 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
* 2 1/4 cups grated carrot
* 4 teaspoons butter
* Fresh tarragon sprigs (optional)

Preparation

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.
Nutritional Information

Calories:
273 (30% from fat)
Fat:
9.1g (sat 3g,mono 2.6g,poly 1.6g)
Protein:
24.6g
Carbohydrate:
26.7g
Fiber:
3.2g
Cholesterol:
43mg
Iron:
1.1mg
Sodium:
743mg
Calcium:
91mg



Recipe